Chives is the common name of Allium schoenoprasum, a type of edible onion. Chives are used in cuisines around the world and are available in most grocery stores.
Occurrence and cultivation of chives
Between May and August, chives begin to bloom and develop up to 50 flowers, usually purple in color. Chives are a perennial plant native to Europe, North America and Asia. Both fresh as a shrub, and dried. Growing in the garden or in herb pots is equally popular. Chives form an egg-shaped bulb a few centimeters in size; from this grow the hollow 3-6 millimeter wide stem leaves. They can vary greatly in size, growing from 5-50 centimeters tall. Between May and August, chives begin to bloom, developing up to 50 flowers of mostly purple, rarely white color.
Application and use
Chives have been cultivated since the Middle Ages. However, much earlier uses can be traced back to 3000 BC. The taste and aroma of chives is very similar to that of onions, so it is often used in the kitchen in addition to or as a substitute for the normal edible onion. Some varieties are even between onion and garlic in taste. Chives are cultivated for their aromatic green leaves, which are usually the only component of the plant that is distorted. It can be used fresh, frozen or dried. The chopped leaves are used as a base for many sauces and soups, especially in French cuisine. However, chives are also a key ingredient in Germany’s very popular green sauce, which is often served with meat dishes, especially in the state of Hesse. Like parsley, chives are often seen on boiled or baked potatoes, butter or other dishes because of their strong green color. Here, in addition to the taste, it fulfills mainly a decorative function. Other very popular culinary uses are found in the preparation of scrambled eggs; the coarsely chopped chives are simply added to the pan. Salad dressings also benefit from the aroma of chives. More finely chopped, chives are a wonderful enhancement for butter or olive oil.
Importance for health, treatment and prevention
Like their closer relatives garlic and onions, chives are rich in healthy compounds. In general, it can be said that chives have the same beneficial effects as garlic, only in a slightly weaker form. Therefore, its use as a medicinal plant is also less. Like garlic, chives contain allicin. Allicin is a reaction product of the amino acid alliin and is responsible for the charismatic garlic smell. Allicin prevents high cholesterol levels and high blood pressure, thus contributing to general health, but especially to that of the heart. In cholesterol management it reduces LDL levels and increases HDL levels. The positive effects on blood pressure reduce the risks of blood clotting. As the vibrant green color almost suggests, chives are rich in antioxidants, which are known to help fight free radicals and prevent the formation of cancer cells. Chives also promote the formation of glutathione, a substance produced by the body that is needed to defend against toxins and other carcinogens. Furthermore, chives aid in digestion and can help absorb and process more vital ingredients from the food you eat. It is useful in eliminating unwanted bacteria in the gastrointestinal tract so that digestion works as it should. Likewise, the positive effects of chives on dangerous salmonella, which can enter the body through food, have been noted. However, excessive consumption can have a laxative effect and cause digestive problems. Adding chives to potatoes, soups, salads, sauces or in many other variations, is an easy way to give yourself a little health benefit. Just one teaspoon of chives is very rich in vitamins and minerals, including 9 mg of potassium, 3 mg of calcium, 78 mkg of beta-carotene, 3 mkg of folic acid and 6 mkg of vitamin K. In addition, chives contain smaller amounts of magnesium, iron and various B vitamins.
